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| Raspberry Lemon Buttercream Cake |
Sift together and set aside:
- 2 3/4 cups cake flour
- 3 tsp baking powder
- 1/4 tsp salt
Cream together until fluffy:
- 1 cup unsalted butter, at room temperature
- 2 cups sugar
Add, one at a time, beating well after every addition;
- 4 eggs at room temperature
Beat in
- 2 teaspoons vanilla extract
Fold in:
- zest of one large lemon, finely minced
Gently fold in the dry ingredients in three equal portions, alternately with
- 1 1/4 cups undiluted evaporated milk
When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.
Pour batter evenly into 2 well greased and floured 8 inch cake pans. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to over bake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.
- 2 cups fresh or frozen raspberries
- 1/3 to 1/2 cup sugar
- 2 tbsp corn starch
- aprox 1 ounce water
Slowly simmer the berries and sugar over low heat for about 10 minutes. Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened.You may not use all of the cornstarch mixture depending upon how juicy the berries are or you may need a little more.
Lemon Buttercream Frosting
- 8 cups icing sugar (i.e. powdered sugar, confectioners' sugar)
- 2 cups butter
Using an electric mixer on low, mix the butter and icing sugar together until the butter breaks up and get evenly dispersed throughout the sugar in small pieces. The mixture will still appear dry at this point. This stage ensures even distribution and prevents butter lumps in your frosting.
Add
- 2 tsp vanilla extract
- 3 tbsp lemon juice
- zest of one lemon, finely minced
- Approximately 4-6 tbsp milk, only enough to bring the frosting to a spreadable consistency
Both of these liquid measures can be adjusted. The milk can be adjusted to make a thicker frosting by adding less or a more spreadable frosting by adding a little more. Use your own judgement here. The lemon juice can be adjusted to your own taste too.
When the icing reaches the desired consistently continue to beat it on high speed for 5 minutes to incorporate more air into the frosting to make it lighter and fluffier.
To construct the cake:
Split the two layers of cake horizontally to create 4 layers.Place the first layer of cake on the cake plate and using a piping bag, or a heavy plastic bag with a half inch opening snipped off the corner, pipe a ring of frosting around the perimeter of the cake. Fill the ring with raspberry compote. Add the next layer of cake and repeat the process over the next two layers.
Add the final layer of cake and frost the top and sides of the cake with the lemon buttercream frosting.
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| Raspberry Lemon Buttercream Cake |
Sift together and set aside:
- 2 3/4 cups cake flour
- 3 tsp baking powder
- 1/4 tsp salt
Cream together until fluffy:
- 1 cup unsalted butter, at room temperature
- 2 cups sugar
Add, one at a time, beating well after every addition;
- 4 eggs at room temperature
Beat in
- 2 teaspoons vanilla extract
Fold in:
- zest of one large lemon, finely minced
Gently fold in the dry ingredients in three equal portions, alternately with
- 1 1/4 cups undiluted evaporated milk
When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.
Pour batter evenly into 2 well greased and floured 8 inch cake pans. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to over bake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.
- 2 cups fresh or frozen raspberries
- 1/3 to 1/2 cup sugar
- 2 tbsp corn starch
- aprox 1 ounce water
Slowly simmer the berries and sugar over low heat for about 10 minutes. Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened.You may not use all of the cornstarch mixture depending upon how juicy the berries are or you may need a little more.
Lemon Buttercream Frosting
- 8 cups icing sugar (i.e. powdered sugar, confectioners' sugar)
- 2 cups butter
Using an electric mixer on low, mix the butter and icing sugar together until the butter breaks up and get evenly dispersed throughout the sugar in small pieces. The mixture will still appear dry at this point. This stage ensures even distribution and prevents butter lumps in your frosting.
Add
- 2 tsp vanilla extract
- 3 tbsp lemon juice
- zest of one lemon, finely minced
- Approximately 4-6 tbsp milk, only enough to bring the frosting to a spreadable consistency
Both of these liquid measures can be adjusted. The milk can be adjusted to make a thicker frosting by adding less or a more spreadable frosting by adding a little more. Use your own judgement here. The lemon juice can be adjusted to your own taste too.
When the icing reaches the desired consistently continue to beat it on high speed for 5 minutes to incorporate more air into the frosting to make it lighter and fluffier.
To construct the cake:
Split the two layers of cake horizontally to create 4 layers.Place the first layer of cake on the cake plate and using a piping bag, or a heavy plastic bag with a half inch opening snipped off the corner, pipe a ring of frosting around the perimeter of the cake. Fill the ring with raspberry compote. Add the next layer of cake and repeat the process over the next two layers.
Add the final layer of cake and frost the top and sides of the cake with the lemon buttercream frosting.
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